Kintu Cabernet is smooth and easy drinking, with berry and black bramble flavours.
Viticulture
The grapes for this wine are grown on loam sandy soils and they were harvested at the end of March.
Vinification
Fermentation is at 20°C - 25°C for 7 days to extract the fruit flavours, phenolics and tannins. There is then a short post fermentation maceration. The wine was pumped 3 times daily and there were 15 days total skin contact.
Recommendation
Serve on its own, or with pasta, meats, pizza or with chargrilled meats. Optimum serving temperature of 18°C.